Description
This crispy and tangy Chinese Lemon Chicken recipe features golden fried chicken cutlets coated in a luscious lemon sauce. A perfect balance of sweet and sour flavors makes this classic dish a family favorite, ready in just 30 minutes.
Ingredients
Scale
Chicken and Coating
- 3 large boneless, skinless chicken breasts
- 2 large eggs
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- ½ cup cornstarch
- ¼ cup all-purpose flour
Lemon Sauce
- 2 tablespoons unsalted butter
- ½ cup freshly squeezed lemon juice
- ¼ cup granulated sugar
- â…” cup low-sodium chicken broth
- ¼ teaspoon salt
- 1 tablespoon cornstarch
Garnish
- 2 green onions, chopped
- 1 lemon, cut into wedges
Instructions
- Butterfly Chicken: Slice chicken breasts in half lengthwise to create thinner cutlets, ensuring faster and even cooking.
- Prepare Dredging Stations: In one shallow bowl, whisk together eggs, ½ teaspoon salt, and ½ teaspoon black pepper. In another bowl, combine ½ cup cornstarch and ¼ cup all-purpose flour for the coating.
- Dredge Chicken: Dip each chicken cutlet in the egg mixture to coat, then thoroughly dredge in the cornstarch and flour mixture, making sure each piece is evenly covered.
- Fry Chicken: Heat 2 tablespoons olive oil in a large skillet over medium heat. Fry the chicken cutlets in batches until they are golden brown and crispy on both sides, approximately 3-4 minutes per side. Drain cooked chicken on paper towels to remove excess oil.
- Make Lemon Sauce: Remove any excess oil from the skillet and add 2 tablespoons unsalted butter. Once melted, whisk in ½ cup freshly squeezed lemon juice, ¼ cup granulated sugar, ⅔ cup low-sodium chicken broth, ¼ teaspoon salt, and 1 tablespoon cornstarch. Stir continuously until the sauce thickens and becomes smooth, about 2-3 minutes.
- Assemble and Serve: Slice the fried chicken cutlets into thin strips. Pour the prepared lemon sauce over the chicken and toss gently to coat each piece evenly. Garnish with chopped green onions and lemon wedges. Serve immediately, ideally with steamed rice for a complete meal.
Notes
- For extra crispiness, double dredge the chicken by dipping it again into the egg and flour mixture.
- If you prefer a less sweet sauce, reduce the sugar to 2 tablespoons.
- Adjust the heat to medium-low when frying to ensure chicken cooks through without burning the coating.
- Fresh lemon juice is essential for the authentic tangy flavor; avoid bottled lemon juice if possible.
- Serve with steamed jasmine rice or fried rice for a classic pairing.
